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\begin{document}

\title{Cooking PM2.5 Emissions in Kazakh Households and Their Contribution to
Indoor Levels}



\author[1]{Ferhat Karaca}%
\author[1]{Mert Guney}%
\author[2]{Akmaral Agibayeva}%
\author[3]{Nurlan Otesh}%
\author[4]{Mukhtar Kulimbet}%
\author[4]{Natalya Glushkova}%
\author[5]{Yuefang Chang}%
\author[6]{Akira Sekikawa}%
\author[7]{Kairat Davletov}%
\affil[1]{Nazarbaev Universitet}%
\affil[2]{Nazarbaev universitet}%
\affil[3]{Nazarbayev University}%
\affil[4]{Al-Farabi Kazakh National University}%
\affil[5]{University of Pittsburgh School of Medicine}%
\affil[6]{University of Pittsburgh Graduate School of Public Health}%
\affil[7]{Asfendiyarov Kazakh National Medical University}%


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  \date{June 18, 2024}


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\begin{abstract}
The present study proposes an exposure model for indoor PM2.5 levels
during cooking activities in poorly ventilated Kazakh houses with high
emission levels. It aims to identify influencing factors of PM2.5
concentration patterns during cooking and explain the mechanisms
underlying the build-up and downtrend of PM2.5 concentrations. The
methodology integrates PM2.5 sampling, monitoring, and modeling to
predict household PM2.5 levels and estimate daily concentrations,
employing USEPA's IAQX v1.1 for simulating the one-zone concept for
cooking-related PM2.5 concentrations in multiple households. During
cooking, PM2.5 concentrations varied between 13 and 266 \selectlanguage{greek}µ\selectlanguage{english}g/m3. Kitchen
size, air exchange, type of food, and cooking methods were key factors
influencing the observed concentrations. The model demonstrated high
accuracy (R\textgreater{}0.9). The contribution of cooking to household
air pollutant (HAP) PM2.5 levels ranged from 9\% to 94\%. This impact
was more pronounced in warmer months. In colder months, outdoor PM
levels and household ventilation were the primary factors regulating
indoor air concentrations. The present study is among the first attempts
to assess exposure to HAP in Central Asia, providing foundational
insights into the poorly understood indoor air quality of Kazakh houses.
Future research should refine models to account for individual behaviors
and house types, improving accuracy and representativeness.%
\end{abstract}%



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\verb`Manuscript_Karaca_et_al_ENGR_.docx`  available at \url{https://authorea.com/users/667653/articles/667800-cooking-pm2-5-emissions-in-kazakh-households-and-their-contribution-to-indoor-levels}

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